Heat shock stability in ice cream

A tough journey even for the best

Good ice cream is characterised by:

Smooth, creamy texture and mouth-feel

Excellent melt-down properties

No sensation of crystals in the mouth

Limited change in properties during shelf-life

Your ice cream may start its journey to the supermarket with all of these qualities. But it’s a tough trip, even for the best-quality products. That’s because, essentially, ice cream is a frozen foam composed of one continuous phase (unfrozen water) and three continuous phases: air cells, ice crystals and fat globules. This complex cocktail of elements means that, unfortunately, even the best of ice creams can be damaged by a phenomenon known as the ‘Heat Shock Effect’…

Ups and downs

The Heat Shock Effect is caused by temperature fluctuations as ice cream products travel from the factory to the consumer.

Repeated fluctuations cause ice crystals to melt and refreeze. The crystals grow, leaving a coarse, less creamy and more icy structure. The foam structure weakens and shrinks, and lactose crystals develop, leaving a sandy mouth-feel.